MexicanMain course
Crock Pot Chicken Baked Tacos
These baked tacos start with chicken breasts slow-cooked in a zesty vinaigrette with cumin, smoked paprika, and garlic until tender enough to shred. Once the chicken is ready, you'll layer it into hard taco shells with refried beans and shredded cheese. A quick bake in the oven gets the cheese bubbly and melted, making the shells crisp. Finish them with fresh grape tomatoes, sliced jalapeño, and drizzles of creamy avocado-salsa and thinned sour cream.
1h 10mServes 4
Method
11 steps · 1h 10m total
- 01
Season Chicken
Place the 4 to 6 uncooked chicken breasts in your slow cooker. Pour the full bottle of vinaigrette dressing over them, then sprinkle in the 1½ tablespoon cumin, 1 tablespoon smoked paprika, and 1 teaspoon garlic. Give everything a quick stir to combine. - 02
Cook Chicken
Cover the slow cooker with its lid and cook on high for 4 hours, or until the chicken is easily shreddable.
